Usually the trek to arrive at a New Orleans’ July is not so manic, not so distressing.
This year we have all paid a dear price for the journey and we have arrived at a season not usually associated with rewards.
Still, our home area does a better job with nature’s beauty than many places. Pretty much to our west all the way to the Pacific Ocean the intensity of the sun will turn all plant growth from a verdant green to a lighter shade of brown. Here in New Orleans, we can take our plant material and turn them into cocktails. We are so good at what we do best.
Alan Walter, award-winning “Mixologist of the Year,” so named by this publication, has taken his penchant to shop in his own garden, and brought us the creative Well-Hung Trellis cocktail. Satisfaction with two art forms, gardening and creating refreshing cocktails, is gratification achieved.
The Well-Hung Trellis
- 1.5 oz. Dimmi Liquore di Milano (rhubarb, ginseng, licorice, vanilla, bitter orange, peach and apricot blossoms)
- 0.75 oz. Genevieve Genever Style Gin
- 0.75 oz. Fresh-squeezed lime juice
- 0.5 oz. Simple syrup
- As desired, fresh garden herbs, such as dill, lemon thyme, and pineapple sage
Shake all ingredients in shaker with ice, with fresh cut herbs. Go slow when adding herbs, tasting frequently. Double strain and serve up in stemmed cocktail glass. No ice. Dress with more herbs.
As created and served by Alan Walter, Loa Bar, International House Hotel, 221 Camp St., 553-9550, IHHotel.com.
